To make the sauce, whisk together all of the sauce ingredients in a small bowl; set aside.
Heat vegetable oil in a large skillet over medium high heat.
Season the chicken with house seasoning.
In a large bowl, whisk together buttermilk, flour, cornstarch, egg, Sriracha and house seasoning.
Pour Panko into a shallow dish (such as a pie plate).
Working one at a time, dip chicken into buttermilk mixture, then coat in Panko, pressing the crumbs to the chicken.
Working in batches, add chicken to the skillet being careful not to crowd the pan.
Cook for 2-3 minutes or until golden and crispy and internal temperature is 165 degrees.
Transfer to a paper towel-lined plate.
Serve immediately, drizzled with sweet chili sauce.